I had all my ingredients ready to go for Chicken Marsala but instead, sliced my middle finger on a bowl that I whacked against the cabinet.
The broken edge of china sliced right thru my poor little finger.
I cried and bled and decided not to have stitches, but to make a tight tourniquet out of paper towels instead.
My husband would prepare the dinner that night.
Or so he tried.
The control freak that I am, could not take watching him measure salt and trim the imaginary fat on the chicken breasts. So I took over, one handed.
Get out of my way! I can do it!
I managed to make the dinner, one handed, presentation a bit sloppy, but it tasted even better for some reason!
My husband did the dishes.
I have always loved this dish. It is simple, yet nice enough to serve company.
Chicken in Marsala Cream Sauce:
4 medium size boneless chicken breasts
1 lb. white mushrooms, sliced thin
1 cup of Marsala wine
2 tablespoons butter
1 tbsp olive oil
1/4 cup of half & half
flour for dredging
salt & pepper
Fresh parsley for garnish
In a dish, add flour, and season w/ salt & pepper.
Dredge your chicken breasts in the flour on both sides, and shake off excess.
Melt 2 tbsp. butter in a large heavy skillet w/ some olive oil.
Add your chicken to the hot pan, and cook without disturbing for about 6-8 minutes.
Flip chicken (make sure it is getting a nice crust) with tongs, and add mushrooms to the same skillet. You may need to add a little more oil at this point.
Try not to give in to the urge to move the mushrooms or the chicken, they need to get nice and brown and form a crust.
Cook another 6 minutes until the chicken is cooked thru. Remove the mushrooms and chicken and transfer to a plate and cover w/ foil to keep warm.
To the skillet drippings, add 1 cup of Marsala wine and bring to a boil, turn down to a simmer and scrape up brown bits.
Add the cream or half & half and simmer another 2 minutes.
Season with salt & pepper.
Plate chicken breasts and pour sauce over. This time I sliced the breasts and put on a big platter and poured the Marsala cream sauce over with the mushrooms.
Garnish with fresh parsley and enjoy.
You can serve this over egg noodles and it would be delish!